INGREDIENTS
Picadillo
- 1 tablespoon oil
- 1 pound hamburger chuck (20% fat)
- 1 large russet potato, peeled, dig ½-inch pieces
- ½ medium yellow onion, chopped
- 1 shallot, finely chopped
- ¼ cup pine nuts
- Kosher salt, freshly ground pepper
- 1 dried pequin chile, chopped, or ½ teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1½ cups low-sodium chicken stock
Salsa and Assembly
- 4 plum tomatoes
- ¼ medium purple onion
- 3 garlic cloves
- 1 serrano chile
- 1 jalapeño
- Kosher salt
- ½ small shallot, finely chopped
- 1 cup crème fraîche or soured cream
- 2 tablespoons chopped chives
- 2 teaspoons finely grated lemon peel
- 1 tablespoon fresh juice
- 1 Hard taco shells, grated cheddar, chopped cherry tomatoes, and cilantro (for serving)
RECIPE PREPARATION
Picadillo
- Heat oil during a large skillet over high. Cook beef, ending with a spoon, until browned everywhere but not totally cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon.
- Reduce heat to medium and cook potato, onion, shallot, and nuts in same skillet, stirring often, until tender and nuts combat a touch of color, 6–8 minutes; season with salt and pepper. Sprinkle in pequin chile, cumin, onion powder, and garlic powder and cook, stirring, until fragrant, about 1 minute. Add broth and beef along side any accumulated juices. bring back a simmer and cook, stirring and scraping up brown bits, until liquid is evaporated and potato is tender, 12–15 minutes; season with salt and pepper. Transfer to a medium bowl, cover, and let sit until able to serve.
Salsa and Assembly
- Heat broiler. Broil whole tomatoes on a broilerproof baking sheet, turning occasionally, until charred everywhere , 15–20 minutes. Pulse with onion, garlic, serrano chile, jalapeño, and vinegar during a kitchen appliance until mostly smooth but still a touch chunky. Transfer salsa to a bowl; season with salt.
- Whisk shallot, crème fraîche, chives, and lemon peel and juice during a small bowl; season lemon crème fraîche with salt.
- Spoon warm picadillo into shells. Top with cheddar, salsa, chopped tomatoes, cilantro, and a dollop of lemon crème fraîche.
